These sourdough morning glory muffins are a delightful way to start the day. Packed with wholesome ingredients—whole wheat flour, grated carrot and apple, flaxseed, raisins and pecans—they stay moist, naturally sweet and full of flavor. Using active sourdough starter or discard adds depth and makes these muffins an excellent use of extra starter. They’re easy to prepare ahead and freeze, making them ideal for busy mornings.
Why You’ll Love This Recipe!
Great for busy weeks – These muffins are a go-to when the week is hectic. Bake a batch on the weekend and you’ll have ready-to-eat breakfasts and snacks for days.
Freezes beautifully – Pop individual muffins in resealable bags and keep a stash in the freezer for quick lunches, snacks or breakfast on the run.
Very flexible – The recipe adapts well to substitutions: different flours, sweeteners, nuts or dried fruit all work, so you can use what you have on hand.
Where Morning Glory Muffins Came From
Morning glory muffins became popular in the United States in the 1970s. The original version is often credited to the Morning Glory Café on Nantucket Island, Massachusetts, where a muffin filled with nutritious ingredients like carrots, apple, raisins, coconut and nuts was created. The recipe spread quickly and evolved into many variations, becoming a beloved breakfast or snack for its hearty mix of flavors and textures.
Ingredients
Below are the main ingredients and common substitutions to help you adapt the recipe.
Wet Ingredients
- Sourdough Starter – Use active starter or discard. If fermenting the batter up to 12 hours, prefer active starter; for immediate baking, discard works fine.
- Orange Juice
- Eggs
- Honey – Maple syrup is a good alternative. If adding canned pineapple, you can omit the honey.
- Green Apple + Carrot – Grate or shred; pineapple can be substituted for apple if desired.
- Vanilla Extract
- Vegetable Oil – Any light-flavored oil, melted butter or coconut oil will work and keep the muffins moist.
Dry Ingredients
- Whole Wheat Flour – Whole wheat gives the best flavor, but all-purpose, spelt, Einkorn or white whole wheat are fine substitutes.
- Spices – Cinnamon and ground ginger are used; nutmeg is optional.
- Salt
- Brown Sugar – Coconut sugar can replace brown sugar if preferred.
- Coconut – Desiccated, shredded or unsweetened flakes work well.
- Raisins – Any dried fruit such as cranberries or cherries may be used.
- Pecans – Walnuts or other nuts are good alternatives.
- Baking Powder + Baking Soda
- Seed Mix – For topping: flax, chia, sesame, pumpkin, sunflower or hemp seeds singly or combined.
How To Make Sourdough Morning Glory Muffins
Gathering and prepping the ingredients is the most time-consuming part. The method is straightforward: combine wet ingredients in one bowl and dry in another, then fold them together until just combined. Avoid over-mixing to keep muffins tender. Detailed step-by-step instructions are in the recipe card below.
Muffin size depends on your pan. The photos show three 6-hole pans lined with paper liners; a standard 12-cup pan or a jumbo tin can be used if you prefer larger muffins.
Kate’s Pro Tip
Spray Your Paper Liners
Lightly spray paper liners with oil or cooking spray to prevent sticking—this helps when using sourdough in baked goods.
How To Ferment the Batter (Optional)
These muffins bake well immediately after mixing, but you can refrigerate the batter up to 12 hours to ferment. Fermented batter may rise less in the oven; if you want more lift, add the baking powder and baking soda right before baking instead of before fermentation.
How To Serve
Enjoy warm straight from the oven, or try these serving ideas:
- Serve warm with cultured butter and a drizzle of maple syrup.
- Spread with whipped honey-cinnamon butter for extra sweetness.
- Pair with a creamy spiced pumpkin or fruit-flavored spread for a seasonal treat.
How to Store + Freeze
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze individual muffins in resealable bags—paper liners help prevent sticking and make reheating easy.
Sourdough Morning Glory Muffins Recipe
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Equipment
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2 Muffin Tins
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18 Paper Muffin Liners
Ingredients
Dry Ingredients
- 250 g Whole Wheat Flour
- 2 g Ground Cinnamon
- 1 g Ground Ginger
- 3 g Salt
- 40 g Flaxseed
- 100 g Brown Sugar
- 30 g Desiccated Coconut
- 75 g Pecans, chopped
- 10 g Baking Powder
- 12 g Baking Soda
- 75 g Raisins
Wet Ingredients
- 80 g Orange Juice
- 3 Eggs
- 80 g Honey
- 80 g Vegetable Oil
- Zest of Whole Orange
- 200 g Sourdough Starter
- 1 Green Apple, grated
- 2 Carrots, grated
- 5 g Vanilla Extract
Seed Mixture Topping
- 50 g Seeds (flax, chia, sesame, hemp etc.)
Instructions
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Preheat the oven to 180°C (356°F). Line muffin tins with paper liners or grease the tins if not using liners.
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Pour the orange juice over the raisins and let them soak for 10 minutes.
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Shred the apple and carrots and zest the orange.
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Combine all wet ingredients, including the soaked raisins, in a large bowl and whisk until blended. The mixture will be loose—this is expected.
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In a separate bowl, whisk together the dry ingredients until evenly distributed.
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Make a well in the dry ingredients and pour in the wet mixture. Stir until the dry ingredients are just moistened; small lumps are fine.
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Spoon the batter into the prepared muffin tins.
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Sprinkle the seed mix on top of each muffin.
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Bake at 180°C (356°F) for about 30 minutes, or until muffins are golden and cooked through. Baking time will vary with muffin size.
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Cool on a wire rack before serving or storing.
Notes
Prep – A food processor makes quick work of shredding apple and carrot.
Seeds & Nuts – Use your preferred mix of seeds for the topping and swap pecans for walnuts if desired.
Muffin Size – Using larger tins will increase baking time; check doneness with a toothpick in the center.
Nutrition
Nutrition information is an approximation.
Enjoy these muffins warm or pack them for breakfast on the go. If you try the recipe, feel free to rate and comment below!
